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Add a photoServings: 4
Ingredients
- 1/4 lb Lean beef (shoulder)
- 1 1/2 lb Red snapper
- 2 x Scallions
- 2 x Cloves garlic
- 1/2 x Cake bean curd
- 2 c. Water
- 2 Tbsp. Kochu Chang
Directions
- A chigae is usually a warm soup comprised of several ingredients. In this case, meat has been cooked with fish, the one to impart body, the other to add in flavor. Kochu Chang is red bean paste, that may be purchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted.
- 1. Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into 2-inch cubes.
- 2. Arrange the pcs of fish on the bottom of a pot. Add in the scallions, then the beef. Now add in the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil, then reduce the heat and simmer for 20 min. Just before serving add in the bean curd and cook for 3 min.
- Variation: Instead of red snapper, use a 1 1/2 to 2-lb. sea bass, or possibly a 1-lb. codfish, or possibly 2 small lobsters.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 59 | 25% |
| Total Fat 6.55g | 8% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.27g | |
| Cholesterol 82mg | 27% |
| Sodium 134mg | 6% |
| Potassium 818mg | 23% |
| Total Carbs 0.96g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.18g | 0% |
| Protein 40.37g | 65% |
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